| 1 | Crust: mix all ingredients. |
| 2 | Roll out between wax paper, place in 9" pie pan, poke bottom of crust a few times with a fork, and bake at 350°F. for 10-15 minutes. |
| 3 | Filling: combine all ingredients except egg whites in a deep saucepan. |
| 4 | Beat until thoroughly blended and all powder is dissolved. |
| 5 | Cook over medium heat, stirring constantly until mixture begins to thicken. |
| 6 | Lower heat and continue stirring and cooking until mixture is very thick. |
| 7 | A wire whisk works well and helps keep lumps from forming. |
| 8 | Set pudding off heat and let partially cool while preparing the egg whites. |
| 9 | Pour pudding into cooled crust. |
| 10 | Top with stiffly beaten egg whites. |
| 11 | Bake at 350°F. |
| 12 | Until whites begin to brown, about 15 minutes. |
| 13 | Cool. |
| 14 | Peanut butter cream pie (add to above recipe): stir ?to ?cup am peanut butter into liquids before cooking. |
